Grilled Salmon with Citrus Butter
1 stick unsalted butter, at room temperature
2 teaspoons lemon zest
2 teaspoons lime zest
four 6-ounce fillets center-cut salmon, skin removed
Kosher salt and freshly ground black pepper
oil, for greasing grill
Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed. Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled. Preheat your grill to medium-high heat. Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel – or you can use a grill pan. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.
2 pounds large asparagus, trimmed
1 teaspoon Neelys BBQ seasoning, recipe follows
1 Tablespoon olive oil
salt and pepper
1 Tablespoon Neelys BBQ seasoning
1 stick butter, slightly softened
Mix 1 Tbs of rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
Preheat grill. If using a stove top grill, use medium-high heat. Break off ends of asparagus. Gently toss asparagus with 1 teaspoon of seasoning rub, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
Neelys BBQ Seasoning Rub
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Mix ingredients together and store in an airtight container for up to 6 months